🍧🍦 🌹 So well it works… And, so little it costs πŸ‘πŸ» Just 1 cup before bed, no tough πŸ₯πŸ‘ trainings, πŸ‘πŸ₯ no worries about eating what I like…I can’t believe it really worked!!! πŸ‘πŸ‘πŸ‘

🌞🌞🀩 I can’t stop smiling :). I tried this! 293 to 114… I did this πŸ’

Low-Carb Rainbow Chard & Sausage Hash

Ingredients (makes 2 servings)

  • 200 g Swiss chard or dark-leaf kale (7.1 oz)
  • 2 cups cauli-rice (240 g/ 8.5 oz)
  • 150 g gluten-free sausage meat (5.3 oz)
  • 3 tbsp ghee or lard, you can make your own ghee (45 g/ 1.6 oz)
  • 2 cloves garlic
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard (you can make your own)
  • sea salt and black pepper, to taste
  • Top with 4 poached eggs (2 per serving)

Note: Recipe makes 2 regular servings or up to 4 small servings.


  1. Start by preparing the vegetables. You can find details on how to “rice” the cauliflower here. When done, set aside.
  2. Then cut the stalks of the chard off and chop into small pieces.
  3. Place the sausage meat in a large pan greased with a tablespoon of the ghee and cook until browned from all sides. When cooked, use a slotted spoon to transfer into a bowl.
  4. Add the remaining ghee to the pan. Peel and finely chop the garlic and place into the pan. Cook for just about a minute or until fragrant. Then, add the cauli-rice and cook over a medium heat for 5 minutes. Stir to prevent burning.
  5. Then add the chard stalks, Dijon mustard, …
  6. … lemon juice, and cook for another 2 minutes while stirring. Season with salt and pepper to taste and mix until well combined.
  7. Meanwhile, roughly chop the chard leaves and add to the pan. Cook for another 2 minutes.
  8. When done, add the cooked sausage, mix and take off the heat. Top with poached or fried eggs.